A treat from New Zealand: Silver Fern Farms’ lamb loin is rich, tender and super-quick to cook

I’ve just returned from a joyous trip to New Zealand where I ate and drank, fished and smoked the fish, visited lamb farms and ate the famous lamb.

While there I had lamb from Silver Fern Farms, a beautiful loin which we fried until pink and ate with a salad. It was divine. I wondered where I could get it here and was a little surprised to find the answer was Tesco, but there you go. So when I returned I got myself some lamb loin to cook with and can happily report that it tastes as good here as it does in New Zealand.

It’s a great cut of meat, low in fat, so it’s perfect for those of you seeking light dishes or watching their weight. It tastes good hot or cold so is ideal to cook for friends in advance or to prepare for large numbers. It doesn’t compromise on flavour even though it is lacking in fat — it is rich and tender and super-quick to cook.

I treated it simply, rolling it in a spice and salt crust and quickly frying it before serving on a rustic sweet potato and feta mash, spiked gently with chilli. Pea shoots added vibrant colour, crisp texture and flavour. The whole dish was ready and on the table in less than half an hour.

Ingredients (for one)

1 lamb loin, approx 200g

1 tbsp cumin seeds

1 tsp coriander seeds

pinch of sea salt

1 small sweet potato, peeled and diced

75g feta, crumbled

half a mild red chilli, chopped

and fried in a little oil until soft

pea shoots to garnish

1 tbsp light oil for frying

Method

Roast the spices in a dry frying pan over a high heat for a minute or so until they start to pop or brown. You will smell them when they are ready. Take care not to burn them.

Grind them in a pestle and mortar or coffee grinder until fine, then combine with the salt and roll the lamb loin in them. Leave at room temperature for half an hour.